Couscous salad with roasted figs and goat's cheese recipe
Enjoy this delicious salad, packed with root veg, roasted figs and goats' cheese, it's quick to make and delicious to eat.
See method- Serves 6
- 15mins to prepare and 20mins to cook
- 294 calories / serving
Ingredients
- 4 carrots, cut into ribbons
- 4 parsnips, cut into ribbons
- 1 large red onion, finely sliced
- 2 garlic cloves, sliced
- 30ml (2 tbsp) olive oil
- 4 fresh figs, each cut into 6
- small handful thyme,
- 250g (8oz) couscous
- 350ml (12fl oz) hot vegetable stock
- 100g (3½oz) British goat’s cheese
- 2 tbsp Tesco Finest orange blossom honey
Each serving contains
- Energy
- 1230kJ 294.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 19g
of the Reference intake
Carbohydrate 47.7gProtein 7.8gFibre 8.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the carrots, parsnips, onion and garlic with 2tbsp of oil, then tip out into a large roasting tray. Season and roast for 15 minutes, adding the figs and most of the thyme for the final 5 minutes.
- Meanwhile, put the couscous in a large bowl and then pour over the hot stock. Leave covered for 5 minutes. Once the water has been absorbed, season and stir through three quarters of the roasted vegetables.
- Pile the couscous onto a serving plate and top with the remaining vegetables. Crumble over the cheese, scatter with the remaining thyme and drizzle over the honey.
- See more Half-hour hero recipes
